Cracker Barrel Southern Fried Chicken Copycat is the perfect recipe to recreate the iconic crispy, tender, and flavorful fried chicken you love from the restaurant. This version captures all the crispy, golden goodness of the original while allowing you to make it at home.
With a seasoned flour coating and a delicious buttermilk marinade, this fried chicken will become your go-to comfort food for any occasion. Paired with your favorite sides, it’s sure to impress family and friends.
Kitchen Equipment Needed
- Large mixing bowls
- Deep frying pan or Dutch oven
- Meat thermometer
- Paper towels
- Tongs or slotted spoon
- Knife and cutting board
Ingredients Overview
- Chicken: Bone-in chicken pieces like breasts, thighs, and drumsticks ensure juiciness and flavor.
- Buttermilk: The buttermilk marinade tenderizes the chicken, adding flavor and helping the coating adhere.
- Seasoned flour: A blend of flour and spices creates a crispy, flavorful coating that gives the chicken its signature crunch.
- Oil: Vegetable oil or peanut oil is used for frying, providing the perfect crispness and flavor.
Ingredients
For the Marinade
- 4-6 pieces of bone-in chicken (breasts, thighs, or drumsticks)
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional, for extra flavor)
- Salt and pepper, to taste
For the Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder (for extra crunch)
For Frying
- 2-3 cups vegetable oil or peanut oil (for frying)
Directions
- Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper. Add the chicken pieces, ensuring they are fully submerged in the buttermilk. Cover and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness. - Prepare the Coating
In a separate shallow dish or large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix well to evenly distribute the spices. - Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, making sure to coat the chicken thoroughly. Press down lightly to ensure the coating sticks well. For an extra crispy coating, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture again. - Heat the Oil
In a deep frying pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use enough oil to cover at least half of the chicken pieces, ensuring they are submerged during frying. - Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry the chicken in batches, cooking each piece for about 8-10 minutes on each side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Adjust the heat as necessary to maintain a steady frying temperature. - Drain the Chicken
Once the chicken is cooked through, remove it from the oil using tongs or a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving. - Serve
Serve the fried chicken hot, paired with your favorite sides such as mashed potatoes, biscuits, or coleslaw. Enjoy the crispy, flavorful chicken just like Cracker Barrel!
Prep Time
15 minutes (plus marinating time)
Cook Time
20-25 minutes
Total Time
35-40 minutes (including marinating time)
Nutrition (per serving, ~4 servings)
- Calories: ~450
- Fat: ~25g
- Carbohydrates: ~30g
- Protein: ~35g
Expert Tips
- Use Bone-In Chicken: Bone-in pieces (like thighs and drumsticks) yield juicier and more flavorful fried chicken compared to boneless cuts.
- Maintain Oil Temperature: Keeping the oil at the right temperature (350°F) is crucial for a crispy, golden coating. Use a thermometer to monitor the heat, and adjust the stove’s setting as necessary.
- Season the Chicken: Don’t skip seasoning the buttermilk with salt and pepper. It helps season the chicken from the inside out.
- Let it Rest: Allow the chicken to rest for a few minutes after frying to ensure the juices redistribute and the coating stays crispy.
FAQs
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken if you prefer, but bone-in chicken tends to yield juicier, more flavorful results.
Can I make this recipe in advance?
For the best results, fry the chicken right before serving. However, you can fry the chicken ahead of time and reheat it in the oven at 350°F (175°C) for about 10 minutes to keep it crispy.
Can I make this recipe without a deep fryer?
Yes, you can fry the chicken in a deep skillet or Dutch oven. Just be sure to use enough oil to submerge the chicken halfway for even frying.
Storing & Freezing
- Storing: Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the fried chicken for up to 3 months. Wrap each piece in plastic wrap or foil before freezing. To reheat, bake the chicken in the oven at 375°F (190°C) for about 20 minutes, or until crispy.
Substitutions & Variations
- Gluten-Free Version: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Spicy Version: Add more cayenne pepper or some hot sauce to the flour mixture for extra heat.
- Buttermilk Substitute: If you don’t have buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar, and let it sit for 5 minutes to thicken.
Cracker Barrel Southern Fried Chicken Copycat
Cracker Barrel Southern Fried Chicken Copycat is the perfect recipe to recreate the iconic crispy, tender, and flavorful fried chicken you love from the restaurant. This version captures all the crispy, golden goodness of the original while allowing you to make it at home.
Equipment
- - Large mixing bowls
- - Deep frying pan or Dutch oven
- - Meat thermometer
- - Paper towels
- - Tongs or slotted spoon
- Knife and cutting board
Ingredients
- #### For the Marinade
- - 4-6 pieces of bone-in chicken breasts, thighs, or drumsticks
- - 2 cups buttermilk
- - 1 teaspoon hot sauce optional, for extra flavor
- - Salt and pepper to taste
- #### For the Coating
- - 2 cups all-purpose flour
- - 1 tablespoon paprika
- - 1 tablespoon garlic powder
- - 1 teaspoon onion powder
- - 1/2 teaspoon cayenne pepper optional, for heat
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper
- - 1 teaspoon baking powder for extra crunch
- #### For Frying
- - 2-3 cups vegetable oil or peanut oil for frying
Instructions
- **Marinate the Chicken**
- In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper. Add the chicken pieces, ensuring they are fully submerged in the buttermilk. Cover and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness.
- **Prepare the Coating**
- In a separate shallow dish or large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix well to evenly distribute the spices.
- **Coat the Chicken**
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, making sure to coat the chicken thoroughly. Press down lightly to ensure the coating sticks well. For an extra crispy coating, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture again.
- **Heat the Oil**
- In a deep frying pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use enough oil to cover at least half of the chicken pieces, ensuring they are submerged during frying.
- **Fry the Chicken**
- Carefully add the coated chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry the chicken in batches, cooking each piece for about 8-10 minutes on each side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Adjust the heat as necessary to maintain a steady frying temperature.
- **Drain the Chicken**
- Once the chicken is cooked through, remove it from the oil using tongs or a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
- **Serve**
- Serve the fried chicken hot, paired with your favorite sides such as mashed potatoes, biscuits, or coleslaw. Enjoy the crispy, flavorful chicken just like Cracker Barrel!
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